| Educational guide School of Chemical Engineering |
english |
| Bachelor's Degree in Food Bioprocess Engineering (2017) |
 Subjects |
| QUALITY SYSTEMS IN FOOD INDUSTRIES |
 
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| IDENTIFYING DATA | 2023_24 | |||||||||||||||||
| Subject (*) | QUALITY SYSTEMS IN FOOD INDUSTRIES | Code | 20234125 | |||||||||||||||
| Study programme |
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Cycle | 1st | |||||||||||||||
| Descriptors | Credits | Type | Year | Period | Exam timetables and dates | |||||||||||||
| 9 | Compulsory | Third | AN |
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| Modality and teaching language | ||||||||||||||||||
| Prerequisites | ||||||||||||||||||
| Department | Biochemistry and Biotechnology Mechanical Engineering Chemical Engineering Analytical Chemistry and Organic Chemistry |
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| Coordinator |
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laura.acena@urv.cat jaume.giralt@urv.cat joan.salvado@urv.cat carme.guell@urv.cat miriam.lampreave@urv.cat marialuisa.serrano@urv.cat |
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| General description and relevant information |
GENERAL DESCRIPTION: This subject establishes the work guides that must be followed to implement a quality system in a food industry, from the definition of the analytical parameters of the product, to its certification, including the aspects of safety and preservation of the environment that any industry in the food sector must have in mind. |
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| (*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation. | ||||||||||||||||||
